If you’re craving a wildly flavorful yet comforting meal, this Thai Peanut Chicken Bowl Recipe is an absolute must-try. Packed with juicy, tender chicken marinated in a tangy soy and lime blend, then topped with a luxuriously creamy and slightly spicy peanut sauce, every bite bursts with layers of delightful tastes and textures. Fresh veggies add a refreshing crunch, making this bowl as vibrant and healthy as it is delicious. Whether you’re cooking for family or just treating yourself, this recipe brings a bright, warm invitation straight from Thai-inspired cuisine right to your kitchen.
Ingredients You’ll Need
These simple but essential ingredients come together effortlessly and each has a special role in creating the magic of this bowl. From the aromatic ginger and garlic that build depth, to the creamy peanut butter bringing richness and the fresh veggies offering crunch and brightness, every component elevates the dish.
- Boneless, skinless chicken thighs or breasts: Offers juicy, tender protein that soaks up all those flavorful marinades perfectly.
- Soy sauce (or tamari for gluten-free): Adds that quintessential salty umami base to both marinade and peanut sauce.
- Rice vinegar: Brings light acidity to brighten the dish and balance richness.
- Sesame oil: Infuses a gentle nutty aroma that deepens flavor beautifully.
- Garlic, minced: Provides pungent, savory notes that awaken the palate.
- Grated ginger: Adds warmth and a hint of zesty spice for complexity.
- Lime juice: Offers fresh citrus tanginess that lifts every ingredient.
- Creamy peanut butter: Creates the luscious, smooth texture of the signature peanut sauce.
- Honey or maple syrup: Balances the savory and spicy elements with just a touch of natural sweetness.
- Sriracha: Delivers customizable heat, so you can keep it mild or ramp up the spice.
- Warm water or coconut milk: Used to thin out the peanut sauce to just the right consistency.
- Cooked rice (jasmine, brown, or quinoa): Forms the comforting, fluffy base of the bowl.
- Red bell pepper, sliced: Adds vibrant color and crisp, juicy sweetness.
- Cucumber, sliced or diced: Brings refreshing coolness and crunch.
- Shredded carrots: Offers natural sweetness and bright orange hues.
- Chopped cilantro: Provides herbal brightness that ties all the flavors together.
- Chopped peanuts: Adds satisfying crunch and extra peanut flavor as a garnish.
- Green onions, sliced: A final fresh garnish that adds a mild oniony kick.
How to Make Thai Peanut Chicken Bowl Recipe
Step 1: Marinate the Chicken
Start by mixing soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and fresh lime juice in a bowl. Toss your bite-sized chicken pieces into this vibrant marinade, ensuring every piece gets well coated. Pop it into the fridge for at least 30 minutes, or up to 2 hours if you have time — the longer it marinates, the more flavorful and tender your chicken will be.
Step 2: Cook the Chicken
Heat a large skillet or wok over medium-high heat for a quick sear. Once hot, add the marinated chicken and cook it until it’s beautifully browned and cooked through, stirring occasionally so it cooks evenly. That caramelized exterior combined with juicy insides is exactly what you want here.
Step 3: Make the Peanut Sauce
While the chicken cooks, whisk together creamy peanut butter, soy sauce, rice vinegar, honey (or maple syrup), lime juice, sesame oil, sriracha, warm water (or coconut milk if you want it richer), minced garlic, and grated ginger until silky smooth. If the sauce feels too thick, add a splash more water or coconut milk until it reaches that perfect, drizzle-able consistency that will coat your chicken and veggies gorgeously.
Step 4: Assemble the Bowls
Time to build your masterpiece. Spoon cooked rice into bowls as a comforting base, then add the tender, flavorful chicken on top. Layer on crisp red bell pepper slices, refreshing cucumber, and shredded carrots for colorful texture and freshness. Drizzle the luscious peanut sauce over everything, then sprinkle chopped cilantro, peanuts, and green onions for that extra pop of flavor and crunch.
How to Serve Thai Peanut Chicken Bowl Recipe
Garnishes
Garnishes are what bring this bowl to life! Fresh chopped cilantro gives it an irresistible herbal brightness; crushed peanuts add savory crunch and texture contrast; and sliced green onions deliver a mild but zesty punch that complements the creamy peanut sauce perfectly. Don’t be shy with these — they’re essential finishing touches.
Side Dishes
This dish is mighty satisfying on its own, but feel free to serve it alongside simple, light sides like steamed edamame, crispy spring rolls, or a refreshing papaya salad to elevate the Thai vibe and add variety to your meal.
Creative Ways to Present
For a fun twist, try serving this Thai Peanut Chicken Bowl Recipe in lettuce cups for a hand-held option, or pile it high in a layered jar for meal prep and on-the-go lunches. Garnish with edible flowers or extra herbs for a vibrant, eye-catching presentation that will wow guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in airtight containers and keep them in the refrigerator for up to 3 days. Keep the peanut sauce separate from the chicken and veggies if possible; this prevents the rice and vegetables from getting soggy and keeps flavors fresh.
Freezing
This Thai Peanut Chicken Bowl Recipe doesn’t freeze as well after assembly because fresh veggies tend to get watery. However, you can freeze the cooked chicken and peanut sauce separately for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat the chicken gently in a skillet over medium heat or microwave until warm. Add extra splash of water or lime juice if it feels dry. Reheat the rice and then assemble fresh with your raw veggies and peanut sauce to keep that fresh crunch and lively flavor.
FAQs
Can I use chicken breasts instead of thighs in this recipe?
Absolutely! Both chicken breasts and thighs work wonderfully here. Thighs tend to be juicier and more forgiving during cooking, but breasts will deliver a leaner option that still soaks up the marinade beautifully.
Is there a vegetarian version of this Thai Peanut Chicken Bowl Recipe?
Yes! Replace the chicken with firm tofu or tempeh, and follow the same marinade and cooking steps for a delicious plant-based twist. Roasted chickpeas could also add a fun crunch and protein boost.
How spicy is the peanut sauce?
The spice level can be adjusted easily by controlling how much sriracha you add. Start with a small amount if you prefer mild, then add more if you like a kick. The peanut butter also helps mellow the heat for a nicely balanced sauce.
Can I prepare this recipe ahead of time for meal prep?
Yes! You can marinate and cook the chicken ahead, prepare the peanut sauce, and chop the veggies separately. Assemble the bowls fresh when ready to eat so the textures stay crisp and the flavors vibrant.
What type of rice is best to use?
Jasmine rice gives a fragrant, slightly sticky base that complements Thai flavors perfectly. Brown rice or quinoa are excellent nutrient-packed alternatives that add heartiness and texture variety.
Final Thoughts
This Thai Peanut Chicken Bowl Recipe has quickly become one of my all-time favorites because it strikes the perfect balance between fresh, comforting, tangy, and rich. It’s simple enough for a weeknight dinner yet special enough to share with friends. Dive in, get creative with your garnishes, and enjoy a bowl of pure deliciousness that never gets old.
Print
Thai Peanut Chicken Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Description
This vibrant Thai Peanut Chicken Bowl features tender marinated chicken cooked to perfection in a skillet and served over a bed of fluffy rice. Topped with fresh vegetables and a creamy, tangy peanut sauce, this dish offers a perfect balance of savory, sweet, and spicy flavors for an easy and satisfying meal.
Ingredients
For the Chicken Marinade
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp lime juice
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tbsp soy sauce (or tamari)
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp lime juice
- 1 tsp sesame oil
- 1 tsp sriracha (adjust to taste)
- 3–4 tbsp warm water (or coconut milk to thin)
- 1 clove garlic, minced
- 1 tsp grated ginger
For the Bowls
- 3 cups cooked rice (jasmine, brown, or quinoa)
- 1 red bell pepper, sliced
- 1 cucumber, sliced or diced
- 1 cup shredded carrots
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
- 2 green onions, sliced (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine the soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and lime juice. Add the bite-sized chicken pieces and mix well to coat. Cover and refrigerate, allowing the chicken to marinate for at least 30 minutes or up to 2 hours for maximum flavor infusion.
- Cook the Chicken: Heat a large skillet or wok over medium-high heat until hot. Add the marinated chicken, spreading it out in a single layer. Cook, stirring occasionally, until the chicken is browned on the outside and cooked through, approximately 6-8 minutes.
- Make the Peanut Sauce: In a medium-sized bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, honey or maple syrup, lime juice, sesame oil, sriracha, warm water or coconut milk, minced garlic, and grated ginger until the sauce is smooth and creamy. Adjust the consistency by adding more water or coconut milk if needed.
- Assemble the Bowls: Divide the cooked rice evenly among four serving bowls. Top each with the cooked chicken pieces, sliced red bell pepper, cucumber, and shredded carrots. Drizzle generously with the prepared peanut sauce.
- Garnish and Serve: Sprinkle each bowl with chopped cilantro, peanuts, and sliced green onions as garnish. Serve immediately to enjoy the fresh flavors and creamy sauce at their best.
Notes
- Marinate the chicken longer for deeper flavor, but not more than 2 hours to avoid meat texture breaking down.
- Use tamari instead of soy sauce for a gluten-free version.
- Adjust sriracha to control the heat level of the peanut sauce.
- Swap out rice for quinoa or cauliflower rice for different dietary needs.
- Peanut sauce can be made ahead and stored in the fridge for up to 3 days.
